kdigiorgio Recipe Reviews (Pg. 1) - Allrecipes.com (18472149)

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Less Fat Gingersnaps

Reviewed: Sep. 30, 2012
As an 8 mo pregnant person with Gallstones (can't have surgery until after the baby and controlling it with an ultra low-fat diet), I'm always on the look-out for non-fat or very low-fat recipes that will satisfy pregnancy cravings. I tried a ginger "snap" recipe several months ago and they came out very cakey. I ran across this recipe today and decided to try it. First of all, I forgot to cream the sugar into the margarine so I added an additional 1/8 cup of sugar and kind-of creamed the sugar into that. I also added cloves, mace and cinnamon to the recipe (I really like spicy cookies). To those who complain about the stickiness of the dough here's a tip. Drop blobs into the reserved sugar from a spoon. You can use the sugar to help roll the balls and it really doesn't stick to your hand very badly. I cooked them on a Silpat for 15 minutes and they actually turned out crunchy. Yeah! The first pan I didn't press down and they started to rise too much for me, so while they were in the oven I pressed them with a spatula. Seemed to work. The next pans I pressed down before baking. I'm not sure why people say they are too sweet. For me, there is no such thing as a "too sweet" cookie! It's the sugar content that helps them crisp up in the absence of the fat.
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Spelt Flour Bread Machine Challah

Reviewed: Apr. 22, 2010
The first time I made this it didn't rise very well. This time I warmed the water in the microwave for 30 seconds and I sifted (actually wisked) the xanthan gum into the flour. It rose beautifully!
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18 users found this review helpful

Fruity Cookie Press Cookies

Reviewed: Oct. 9, 2007
this recipe has also been in my family since before I can actually remember. My mother made them every christmas. I'm not sure what the other reviewers are talking about, my recipe also calls for 4 cups of flour. I usually add about 3.5 cups and then more as needed. If you add food coloring to intensify the color, you'll need a little more flour. I also often add zest and some juice for citrus flavors and this needs a little more flour also. The dough should be the consistency of stiff frosting when placing it in the cookie gun/press. I always use baking margerine as the low fat stuff turns out awful! One batch makes 6-8 dozen cookies. The only problem is getting rid of them all if you make more than one flavor/color!
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15 users found this review helpful

Asian Lettuce Wraps

Reviewed: Mar. 31, 2007
This recipe is great! I used hot chili oil instead of the chili paste and use bib or butter lettuce instead of the iceberg as it's easier to work with.
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7 users found this review helpful

Japanese Tofu Salad

Reviewed: Feb. 26, 2007
Nice taste, although rather saucy. I didn't have the cilantro, so I used parsley flakes. I also baked the tofu pieces for 10 min ea on opposite sides of the tofu. This makes it less squishy and more the consistency of hard-fried eggs. (I originally didn't like tofu due to the consistency.)
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23 users found this review helpful

 
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